June 02, 2011

Carrots Saucily Spiced

Looking for a quick and simple but flavorful side dish?

In an issue of, Best Recipes: Down Home Cookin' No. 37, I came across a recipe for Carrots Saucily Spiced. I had baby carrots on hand and the rest of the ingredients and knew I needed to give this recipe a try.

Baby carrots are boiled until tender-crisp and then tossed in a spiced ketchup sauce. The title of the cookbook fits this recipe perfectly. This side dish certainly reminded me of some "down home cookin'." From the taste to the smell. It was very tasty. The sauce tasted a bit like barbecue sauce but with a surprise flavoring... allspice. It was very flavorful.

Carrots Saucily Spiced
Best Recipes: Down Home Cookin' No. 37
Makes 4 to 6 Servings

Stars of the Show:
  • 1 lb carrots, cut into 1/2-inch diagonal slices - I used baby carrots and left them whole.
  • 1/4 cup HEINZ tomato ketchup - I used the no-salt added ketchup.
  • 1 1/2 tbsp light brown sugar
  • 1 tbsp butter or margarine
  • 1/8 tsp ground allspice
And Action:

In medium saucepan boil carrots for 8 minutes until crisp-tender. Drain. In the saucepan combine the ketchup, brown sugar, butter and allspice. Heat through. Add the carrots and toss to coat.

6 comments:

Angie A said...

These sound awesome! I bet a bit of ginger would kick it up some too!

Pretend Chef said...

Angie - That sounds like a great addition to this recipe.

The Country Cook said...

Who would have thought - ketchup. Neat combo. of flavors. It's dishes like this that always surprise you! :)

Pretend Chef said...

Brandie - It really tasted like a barbecue sauce. It was surprisingly simple and delicious. Perfect for a weeknight.

Lisa said...

I am now dying to give this a try. It sounds so delicious.

Pretend Chef said...

Lisa - If you try these you'll have to let me know how you like them!

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